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Chocolate Peanut Torte


Created by the masters behind baking, KitchenAid, this recipe combines two of our favorite sweet indulgences: chocolate and peanuts. A three-layer cake filled with crunchy bites of peanuts and graham cracker crumbs is smothered in a rich and creamy chocolate-peanut butter frosting that is finger-licking good. 


For the chocolate-peanut frosting

  • 1/2 Cup butter, softened
  • 1/2 Cup powdered sugar
  • 4 Tablespoons almond paste
  • 1 1/3 Cup creamy peanut butter
  • 4 Ounces semisweet chocolate, melted

For the torte

  • 3/4 Cups butter, softened
  • 3/4 Cups sugar
  • 3/4 Cups almond paste
  • 5 eggs
  • 2/3 Cups graham cracker crumbs
  • 3/4 Cups all-purpose flour
  • 3/4 Teaspoons baking powder
  • 1 1/3 Cup ground peanuts


For the chocolate-peanut frosting

Beat the butter, powdered sugar, and almond paste with electric mixer on medium speed for 2 minutes, or until creamy. Stop and the scrape bowl to fully incorporate.

Add the peanut butter and chocolate. Turn to medium-high speed and beat 2 minutes, until fluffy.

For the torte

Preheat the oven to 350 degrees.

Beat the butter, sugar, and almond paste with an electric mixer on medium speed for 1 minute. With mixer running, add the eggs, 1 at a time, beating 15 seconds after each addition. Stop and scrape the bowl to fully incorporate. 

Turn the mixer to medium-low speed and gradually add the graham cracker crumbs, flour, and baking powder; beat 1 minute more. Stir in the peanuts, mixing until just blended.

Pour the batter into a 9-inch springform pan which has been lined with waxed paper and greased. Bake for 50-55 minutes.

Remove from the pan and cool on a wire rack. When cool, slice the cake horizontally into thirds to form 3 layers. Frost with the chocolate-peanut frosting.